Stir in the stock and rosemary and simmer for about 10 minutes, or until most of the liquid has evaporated. Remove from heat and set aside.

To make the topping, place the cauliflower florets and milk in a microwave-safe container with a lid. Microwave on full power for 7-8 minutes or until soft. Tip into a food processor and add the yoghurt, horseradish, salt and pepper and whiz to a smooth mix.

Divide the minced beef mixture between 4 x 250ml ramekins then top with cauliflower puree. Sprinkle with parmesan and arrange the ramekins on an oven tray. Bake for 12-15 minutes, or until golden and bubbling. Serve immediately.